How to Make Coconut Curry Crawfish Patty | #BodinePot

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

crawfish

🥗Healthier: shrimp

💰Cheaper: crab meat

Shrimp is a leaner protein option.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier, gluten-free option.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be more flavorful and economical.

Incorporate spelt flour, monk fruit sweetener, salt, turmeric, and cold butter in a bowl to make the crust.

Add ice cold water in half tablespoon increments to form a crumbly dough.

Cover the dough in saran wrap and refrigerate for 30 minutes.

Heat 1.5 tablespoons of oil in a pan.

Add half a cup of diced onions and half a cup of diced sweet peppers to the pan and sweat them out.

Add about a cup of diced tomatoes and half a cup of finely cubed carrots to the pan and allow to sweat until liquid evaporates.

Add half a tablespoon of garlic and half a tablespoon of ginger to the pan.

Toast curry powder on one side of the pan and add sriracha to taste.

Incorporate all ingredients together and add a quarter cup of coconut milk, ensuring the mixture is not runny.

Microwave sweet potato with holes, mash it, and add to the mixture along with thyme and oregano.

Fold in two cups of steamed and shredded crawfish, ensuring it is not overcooked.

Add a tablespoon of lime juice and red pepper flakes to taste, along with a tablespoon of chopped cilantro, and let simmer until liquid evaporates.

Roll out the chilled dough to about the thickness of two quarters.

Cut the dough into sections and fill each with a spoonful of the filling, ensuring not to overfill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens